These Slow Cooker Sausage-Stuffed Peppers are a great way to use garden-fresh big bell peppers! Stash some extra in the freezer for a quick meal on a busy night.
Slow Cooker Sausage-Stuffed Peppers
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I love seeing big bell peppers in our grocery store, and I always think that I would love to make stuffed peppers with the giant beauties. So I’ll buy a few. But I haven’t had a go-to stuffed pepper recipe yet. So when I get home, it turns out that I don’t have everything I need to make stuffed peppers. So then I end up slicing the peppers and using them in a different recipe, so no big, beautiful stuffed peppers for me.
Have you been here before? Now I’ve got the perfect go-to stuffed pepper recipe – and one that freezes well, so you can make a bunch now and freeze them for later!
This recipe is so easy… and I usually have everything I need for it at home! When in doubt, think “peppers=sausage”. Pick up a pound of sausage or ground pork at the same time you pick up the peppers, and you should be ready to go!
You can get these started when you have all your ingredients ready, and then toss them in the freezer for later! So don’t be afraid to stock up on all those giant bell peppers that would be “just perfect” for stuffing! Just make up the sausage stuffing, fill the peppers, wrap them in plastic wrap, and freeze for later!
And did I mention that they cook in your slow-cooker? This expanded the list of things on my easy summer menu, and I can’t wait to make some more!
This recipe, and plenty of other make-ahead recipes for your slow cooker, is from “101 Super-Easy Slow-Cooker Recipes” by Gooseberry Patch.
Enjoy!
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Freezer-Friendly Sausage-Stuffed Peppers
Ingredients
- 1 pound ground pork sausage browned and drained
- 1-1/2 cup cooked rice
- 1-1/2 cup salsa divided
- 1-1/2 cup shredded Mexican-blend cheese divided
- 1/2 teaspoon salt
- 6 red yellow, and/or green bell peppers
Instructions
- Mix sausage, rice, one cup of salsa, one cup of cheese, and salt in a large bowl. Set aside.
- Remove tops and seeds from peppers and discard. Stuff peppers evenly with sausage mixture.
- Spoon remaining salsa into a lightly greased 6-quart slow cooker. Stand peppers upright in slow cooker.
- Cover and cook on low for 4-5 hours, until peppers are tender.
- Sprinkle peppers with remaining cheese. cover and cook for 5-10 minutes more, until cheese is melted.
To freeze:
- Prepare sausage mixture and fill peppers as directed above.
- Wrap uncooked stuffed peppers individually in plastic wrap and place in a freezer-safe container.
- Freeze until ready to use.
- Thaw overnight in the refrigerator, then cook the peppers in a slow cooker as directed above.
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